Strawberry Shortcake

Strawberries are in bloom! The grocery stores, strawberry stands and farmers markets are fully stocked and ready for your enjoyment. Sweet, somewhat tart and mouthwatering delicious, there isn't anything I don't like about a strawberry. Danny and I make strawberry shakes, morning yogurt with strawberries, waffles with strawberries, or just by themselves with a little whipped cream! Recently strawberry shortcakes were our weakness! Here is the recipe, courtesy of the fabulous Ina Garten.

Ina's Recipe:

Strawberry Shortcakes

2 cups all-purpose flour

2 tablespoons sugar, plus extra for sprinkling

1 tablespoon baking powder

1 teaspoon kosher salt

12 tablespoons (1½ sticks) cold unsalted butter, diced

2 extra-large eggs, lightly beaten

1/2 cup cold heavy cream

1 egg beaten with 2 tablespoons water or milk, for egg wash

2 pints fresh strawberries

1/3 cup sugar

2 tablespoons Grand Marnier liqueur

Sweetened whipped cream

Preheat the oven to 400 degrees.

Sift the flour, two tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter on low speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer still on low, add to the flour and butter mixture. Mix until just blended. Dump the dough onto a well-floured surface. Flour a rolling pin and roll the dough ½-inch thick. You should see lumps of butter in the dough. Cut 16 biscuits with a two-inch plain round cutter and place on a baking sheet lined with parchment paper.

 Brush the tops with the egg wash. Sprinkle with sugar and bake for 15 to 20 minutes, until the tops are lightly browned and the insides are fully baked.

Here is where I changed things up! 

Constructed Strawberry Shortcakes: To serve, slice a warm shortcake in half. Top the bottom half of the shortcake with a scoop of vanilla bean ice cream, top with strawberries (which have been tossed in sugar and Grand Marnier), then top with whipped cream and place with the top half of the shortcake. Like a shortcake sandwich!

Or Deconstructed: To serve, toss the strawberries with the granulated sugar and Grand Marnier. Place the berries in martini glasses, top with a dollop of whipped cream, and serve with two small shortcakes on the side.

Enjoy!